Inspired by my grandma’s original recipe.
This recipe is dead simple. It can hardly be considered cooking. Yet the result of so little effort is a delicious crowd pleaser owing to its rich taste and light texture. I can vouch that it tastes as good today as it did decades ago.
- 8 oz. cream cheese, room temperature
- One 20 oz. can crushed pineapple, drained (TIP: Reserve the juice for a smoothie.)
- ¼ cup sugar
- 8 oz. heavy whipping cream
- 2 Tbsp. powdered sugar
- One 9” graham cracker pie crust
First, you can buy a crust like I did or make your own favorite graham cracker pie crust. Second, the original recipe called for Cool Whip, but I suggest you make your own. Simply pour the chilled whipping cream into a bowl with powdered sugar and beat it like crazy until it’s soft and doubled in volume. You should have about 2 cups when you’re finished.
Next, beat the cream cheese with the sugar. Add in the drained pineapple and mix to combine. Lastly, fold in the fresh whipped cream. Pour this lusciousness into the pie shell and chill for at least 2 hours before cutting. My grandmother would have topped each piece with even more whipped cream.